Chocolate Cinnamon Sorbet
As long as you use high quality cocoa powder, it’s delightfully chocolaty (almost like you’ve frozen a decadent hot chocolate).
It serves up nicely for dinner parties – and it has almost no fat per serving, making this an incredibly guilt free way of indulging.
The coffee does add some depth to the recipe, so don’t skimp. But obviously do consider before you accidentally caffeinate your kids. The strong flavour may put them off, but who says they need something sweet to round off their meal?
Recipe serves 4-6
200 g (7 oz) Sugar
50 g (2 oz) Cocoa powder
1 tsp Instant coffee
1 tsp Cinnamon
600 ml (1 pint) Water
Whisk everything together in a sauce pan and bring to the boil. Allow the mixture to boil for about 5 minutes, then remove from the heat. Set aside to cool, then pour into a container and place it in the freezer. After it’s frozen through, whizz it in a food processor or blender, then return to the freezer for about an hour before serving.
Really good bit
If you do have an ice cream maker, you can simply remove your mixture from the heat and allow it to cool before adding it to the machine. Allow it to churn for about 30 minutes until firm.
If you’re not a cinnamon fan, try a crushed mint leaf or two. It tastes incredible!
From the kitchen of Katie Schenk
If you like this recipe why not try these other dessert recipes:
And do please share your own favourite supper recipes below… we’d love to hear from you.